This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
But the head cook has his own favorite second who goes with him year after year, and frequently his roast cook and broiler and several others whom the steward never exercises his authority over, except when they wilfully transgress his rules, and rarely ever speaks to, for whatever they do wrong or right the head cook Is responsible for, and all orders for them to do anything are given to the head cook; the steward will say, "have your man there do this, or "your vegetable cook is not giving good satisfaction, will you look into that mat ter." There may be a hand in the kitchen or bake house whom the steward thinks is exceptionally good, yet, some day the head cook or head baker may discharge him or her by writing on a piece of paper, "Steward, please pay off bearer - for good cause. - John Smith, chef. Sept. 1, 1887." And the steward will not interfere, but lets the hand go without a word - unless he is ready to dispense with the services of the chef. The same with the headwaiter. There is not probably a recognized headwaiter in the land, one who is known and capable, who would take charge of a dining room where the side waiters were to be hired by the steward or any one else.
He could not exact perfect obedience from his waiters without having the power to dismiss them without appeal. Nevertheless the steward can compel the discharge of a waiter who is direlict in his duty or disobedient.